I haven’t had much time to bake lately, much less take pictures and blog about it! BUT…I had a client reschedule this past weekend, and I knew it would make Maya super happy if we made something together, so…we did!
I’d been dying to try Feasting on Fruits “Vegan Magic Cookie Bars” recipe ever since I saw her post it on Instagram. The originals are my husband’s all time favorite bar cookie, so I couldn’t wait to try a healthier version.
While they are not as ooey gooey and decadent as the original version, they are really good! I got a thumbs up from all the taste testers, including grandparents, teenage stepson, Maya, AND the Huz!
What you need…
ALMOND CRUST OPTION (she posts an oat crust option too)
I finally dove in on his Healthy 4 Ingredient Chunky Banana Bread, but subbed out the almond butter for Sun Butter (I have a bit of a nut intolerance and with most schools being nut free now, it’s all we eat + YUM!)
I made them into mini muffins instead of a loaf, because…portion control 😉 He is totally right. The texture is gooey deliciousness!! I mean, is there ever an adjective that makes you want to dive into a dessert other than “gooey”???!! No. 🙂 What you need… (made 19 mini muffins)
3 cups overripe banana, mashed roughly
1/2 cup coconut flour, sifted
1/2 cup smooth Sun Butter (can sub for any nut butter, if you’d like)
1/2 cup pure maple syrup
What to do…
Preheat the oven to 350 degrees and grease mini muffin tins
In a large mixing bowl mash bananas til they are smooth with a few chunks.
Add in sifted coconut flour, sun butter, and maple syrup. If spills occur, guess on how much more to add 😉
Lick the measuring cup…oh, wait 🙂 BUT…the great thing about only 4 ingredients (with no eggs!) is that you totally CAN lick the spoon and measuring cup worry free! Although, let’s be real. In my day, I made cookie dough with eggs and ate so much dough while making them, that I didn’t even want the cookies. 😉 I turned out just fine, but…whatever. Play it safe, no?
Spoon out about 1/4 cup into each mini tin. Or, if you want to make regular muffins, until they look like this. They don’t rise much.
Bake for 20-25 minutes, or until golden on top. Remove from oven and allow to sit until completely cool. Enjoy!
Gluten free, grain free, high protein strawberry cupcakes? Yes! Yum! The kids had fun eating these. Whipped cream and fresh strawberries on top optional, but highly recommended! 🙂
½ cup coconut flour
1 tablespoon arrowroot powder (I used tapioca powder since I did not have this ingredient.. arrowroot powder is used as a thickening agent)
<¼ teaspoon celtic sea salt (optional)
½ teaspoon baking soda
4 large eggs
½ cup agave nectar or honey (I used 1/4 cup, and these were plenty sweet)
1 tablespoon vanilla extract
½ cup finely chopped fresh strawberries
Whipped cream and more strawberries for topping
Preheat the oven to 350°F. Line 8 muffin cups with paper liners (or 12 mini muffin cups).
In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
Scoop cup of batter into each prepared muffin cup.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.